Asparagus tortilla

Ingredients for 4 servings:

• 400 g potatoes, waxy
• 400 g asparagus, white, you can also mix with green
• 1 onion(s)
• 100 g feta cheese
• 150 g cherry tomatoes
• 1 bunch of flat-leaf parsley
• 4 eggs
• 2 tbsp whipped cream
• salt and pepper
• Nutmeg, freshly grated
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

simple and delicious

Boil the potatoes in salted water, peel them, and cut them into thin slices. Peel the asparagus, trim off the bottom ends, and cut the asparagus into equal-sized pieces. Then boil the asparagus in salted water for about 8 minutes, until al dente. If you’re using green asparagus, I would skip this step. Slice the onion, dice the feta, and halve the tomatoes. Wash, dry, and chop the parsley. Whisk the eggs and cream, stir in the parsley, and season with salt, pepper, and nutmeg. Pour the oil into an ovenproof pan and fry the potato slices, onion, asparagus, tomatoes, and feta. Pour the egg mixture over the potatoes, let it set, and bake in a hot oven at 220 degrees Celsius (top/bottom heat) for 15 minutes.